047: Implementing a Demonstrative Food Science Service Learning Activity for Primary School Students

Introduction

Service-learning is an educational approach that bridges academic development with community engagement, providing mutual benefits for students and their local community. While the application of service-learning in higher education has been explored in many humanities subjects, there's limited research investigating service-learning in food science education. This study leverages service-learning pedagogy to introduce primary school students to food science concepts and careers, cultivating early interest in food-related fields.

Methods

In this study, two undergraduate food science interns collaborated over 8 weeks to develop a class module for local primary school second and third-grade students. The one-hour module focused on food science principles (e.g., phase changes, freeze processing, and freezing point depression) by integrating an experiential activity to make "DIY Ice Cream" using rock salt. Students were also exposed to food-related career pathways like quality assurance and product development. Conclusively, interns reflected on their experiences in a learning journal. Thematic analysis was performed on journal reflections to examine the potential impact of service-learning pedagogy on food science college interns.

Results

Intersections between dynamic community values and the interns' personal development in scientific communication were revealed. Interns reflected that engaging with the primary school students reinforced more equitable educational access to food science education. They noted authentic engagement, with one primary school student stating "I want to start my own food company," signaling a lasting interest in food science as a career. From a personal growth perspective, the project emphasized communication, teamwork, and adaptability as core skills that food science interns used to simplify complex theories for young learners. One intern reflected that service learning "deepened [their] appreciation for scientific communication to make complex ideas accessible to diverse audiences." Future research could include expanding the project to a larger intern sample size, which would help understand the broader and long-term impact of service -learning on interns' and students' growth.

Significance

Service-learning benefits food science interns in higher education by enhancing their scientific communication skills and deepening their understanding of equitable access to food science education for younger generations in local communities.

Authors: Elen Huang, Uma Teh, Sihui Ma